Friday, 22 February 2013

French Onion Soup

This soup always reminds us of our visits to Paris, sitting outside a cafe in the Montematre eating big bowls of steaming hot onion soup with so much cheese on the croutons it should really be called cheese soup!

French Onion Soup


2 tablespoons Oil, Vegetable, Any Type
6 medium Onion, All Types, thinly sliced
1 tablespoons (level) Flour, Wheat, White, Plain
2 tablespoons Sherry, Dry (I don't ever have sherry in the house, so I just add a dash of Worcestershire sauce instead, but you could leave it out altogether)
1.5 litres of stock, beef works best but you could use vegetable
1 pinch Salt, to taste
1 teaspoons black pepper
15 g Cheese, Gruyère, finely grated
French bread Stick,sliced and toasted toasted 


In a large non-stick saucepan, heat oil and very slowly saute onions over medium-high heat until they are golden brown, about 40 minutes. Stir occasionally to make sure onions don't stick to pan.

Add flour and mix to combine. Slowly pour in sherry and stock, stirring constantly. Bring to the boil. Cover, reduce heat and simmer for 20 minutes. Season to taste.

Sprinkle cheese over French bread, grill until bubbling. Ladle soup into six bowls and top with bread.

1 comment:

  1. if you have any left over you can use it the next day as a gravy, just thicken it with some flour or add some browned beef mince and make it into a cottage pie :-)


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